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Food Friday - Roasted Corn-on-the-Cob

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With the dog days of summer hitting the Bluegrass Region, what could be better than fresh corn? How about roasted Corn-on-the-Cob? It will become a family favorite. You will not believe how easy this recipe is - why not roast some up for your 4th of July weekend?

Roasted Corn-on-the-Cob

• Freshly harvested ears of corn
• A pat of butter, optional
• A pinch of salt, optional

Take your ear of corn and pull back the husks, but do not remove them from the cob. Remove all the silks under the husks. Sprinkle the corn with salt, if using, and then pull up the husks back over the cob. Throw these ears of corn on the grill and turn every 5 minutes and cook for 20 minutes.

When ready to eat, let the husk cool just a little, because these will become your "handle" when eating the corn. Now is the time to apply butter, if using. If you used a sweet corn variety, you should not need butter or salt. Serve. It makes as many servings as the number of ears of cob you grilled.



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